Chicken Pot Pie Recipe

This Chicken Pot Pie Recipe uses homemade chicken stock for hearty flavor.


| September 2012


Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie (Quarry Books, 2012) by Millicent Souris provides the tips for flaky crusts, toppers and all things in between. Learn the skills, practice the techniques, master the recipes and build yourself a better pie. This homemade Chicken Pot Pie Recipe is excerpted from Chapter 6, “Savory Pies, Meat Pies, Pot Pies, Oh, My!” 

Chicken pot pie is synonymous with love for many, or just eating your feelings. It is iconic. Read this entire recipe from start to finish. You need to understand what you are getting into.

These pies are not difficult, but it is imperative to accomplish more than one thing at a time. For this recipe, you must cook the chicken before it goes in the pie. You also cook the vegetables and make the gravy. Organize your tasks well and you can accomplish these things at the same time. If you only do one thing at a time in the kitchen, you never get anything done.

This sauce is very important for chicken pot pie. Don’t even try to do it without.

A roux is a thickener that is equal parts fat and flour. This fat can be unsalted butter, chicken schmaltz, bacon renderings. As food becomes more expensive, it is great to be able to use more and more by-products from what we make. You’re not just cooking the chicken for pot pie, you are making stock from its bones that will then be used for the sauce for the pie, and the fat skimmed from the top of the stock can be used for the roux for the gravy. Or you can use bacon grease. The fat influences the flavor of the sauce.

There are different kinds of roux, and for this one you want to get it a dirty blonde color. The longer a roux cooks the darker it gets and the more impact it has on the food. The point of this roux is to provide thickening and a bit of depth.





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